Stuffed Cabbage Rolls

Ingredients

• 2 heads of cabbage
• 2 lbs ground beef
• 3 cups cooked rice
• 1 egg
• 1 tsp garlic
• 1 tbsp parsley
• 2 slices diced onion
• 1 (15 oz.) can tomato sauce
• 1 (28 oz.) can crushed tomatoes
• 1/4 cup tomato sauce (for meat mixture)
• Salt & Pepper to taste

Preparation

• Step 1: Place a head of cabbage in a pot of boiling water and carefully peel off the leaves one by one.
• Step 2: Trim the thick part at the end of each cabbage leaf with a sharp knife.
• Step 3: In a large bowl, combine the ground beef, cooked rice, egg, garlic, parsley, diced onion, 1/4 cup of tomato sauce, salt, and pepper.
• Step 4: Take a small portion of the meat mixture (about the size of a sausage), place it on a cabbage leaf, and roll it up like a fajita. Place each roll seam-side down in a casserole dish. To prevent the rolls from burning, line the bottom of the dish with a few cabbage leaves and some tomato sauce.
• Step 5: Pour the crushed tomatoes over the cabbage rolls.
• Step 6: Cover the casserole dish and bake in a preheated oven at 375°F (190°C) for approximately 75 minutes.
• Step 7: Reduce the oven temperature to 325°F (160°C) and continue baking for about 90 more minutes, or until the cabbage is tender. Baste the rolls with the sauce every hour.
• Step 8: Serve hot with additional tomato sauce.